Kitchen Basics: How to cut an onion easily and safely
2012
Do you know how to cut an onion? Sounds simple enough, right? And for a lot of you it’s probably a no-brainer. I know there are plenty of people out there who have some impressive cooking skills. This is a good thing. I firmly believe that the biggest step you can make toward a healthier life is making real food from scratch.
Sadly, the art of cooking is disappearing as too many people rely on “convenience” food. I know because my idea of “cooking” up until a few years ago was putting a prepared “meal” in the microwave. *sigh*
That’s why today I’m giving you a simple post. A post for the people like me. You know, the people who need some basic help in the kitchen. And believe me, knowing how to cut an onion is super handy thing to know. It kind of changed my life. And it can change yours, too.
I love onions (and chopping them!)
Onions are awesome little vegetables that pack a lot of nutrition and flavor. But if you don’t know how to cut an onion it can be messy, tedious, and a tear-inducing experience. So are you ready to learn how to cut an onion? Well, too bad!
Just kidding. But first it’s important to know how NOT to cut an onion.
Three common mistakes when cutting an onion
1. Using a dull knife.
A good chef’s knife is an essential item for any kitchen. Seriously. Take some time and get some advice on purchasing the best knife within your budget. Not only will it make dicing and chopping all your product so much easier, it’s much safer. While you’re at it, check out this handy article on how to properly handle a knife.
2. Cutting horizontal cuts
Many cooking instructors and online tutorials teach a technique that involves making horizontal cuts in the onion. I personally don’t like this method at all. Cutting sideways through an onion toward your own fingers is just a bad idea. Especially for the home cook who may have little people pulling on their shirt while trying to chop an onion.
And there’s really no reason to cut an onion this way. The onion already has these natural horizontal cuts built into it. So let’s just avoid this, okay?
3. Cutting off the “ugly” end first.
This was my rookie mistake for years before I knew how to cut an onion. I’d chop off that little hairy end (also known as the root end). It was ugly. I knew I didn’t want to eat it… so it was the first thing to go. Little did I know that I was cutting off the glue that keeps the onion together.
Okay, with those little “red flags” out of the way. Let’s learn how to cut an onion.
How to cut an onion
1. Cut the onion in half. Cut it right through the root end. You should now have two pieces that both have some of that ugly root end still attached.
2. Trim off the stem end of the onion (non-hairy end).
3. Peel off the outer layers.
4. Next, begin making cuts lengthwise without cutting through the root end. Remember, this fuzzy thing is going to help us keep our onion together while we dice away.
For smaller pieces, bring the cuts closer together. For larger pieces, make fewer cuts so the strips are thicker.
5. If you want diced onions, cut the onion width-wise starting at the front and working your way back.
Watch as your beautifully diced pieces make their appearance!
Again, you can make smaller or larger pieces depending on the number of your cuts you make.
6. If you want long, sliced pieces of onion follow steps 1 – 4. This time just make one single width-way cut toward the root end Easy.
7. Separate pieces.
Ta-da!
8. Finish by thanking that ugly root end for all it’s help. And then throw it in your compost bin. :)
There you go. Now when somone asks if you know how to cut an onion you don’t have to say “maybe.” You just show them your mad chef skills.
This post is part of Motivation Monday, Monday Mania, Sweet Sharing Monday, Fat Tuesday, Scratch Cookin’ Tuesday, Sunday School, Whole Foods Wednesday, Wheat-Free Wednesday, Wednesday Fresh Food, Real Food Wednesday, The Mommy Club, Allergy Free Wednesday, What I Learned Wednesday, Creative Juice Thursday, Tastetastic Thursday, Tasty Traditions, Simple Lives Thursday, Keep it Real Thursday, Freaky Friday, and Frugal Days Sustainable Ways.
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Yep. I’ve been cutting them all wrong, haha!
Ha ha! Hope this helps.
Do you have a tip on how to keep an onion from making you cry
put it in the freezer for a little bit b4 u cut them it freezes the juices inside that make u cry
Beautiful!
Very helpful! Loved the visuals of this and how you changed from black and white pictures to color when it was time to cut it correctly…I love details like that in a blog post. Going to be using this tip for dinner tonight, so thanks! ( :
Thanks, Ashley! Hope it helps.
This is great! I cut it similar, but never have left the root end on before. One tip for after you’re done is instead of throwing the end in the compost bin, put it in a bag in the freezer (along with scraps from cutting celery and carrots), and pretty soon you will have enough to throw in when making chicken or vegetable stock!
Oh, I love that tip! But first I need a second freezer.
Right on!
This is a great post…and timely for me. I cut two fingers pretty badly last weekend CHOPPING ONIONS! Apparently I was doing it all wrong! LOL! I figured that out pretty fast. Thanks for the tutorial (and my fingers thank you too)!
I’d love for you to share your post on my new blog hop, {Wheat-Free Wednesday}! Hope to see you there!
http://www.annemariecain.com/wheat-free-wednesday-11-07-12/
Sorry to hear about your fingers! Hope this helps. I added this to your blog hop.
I wonder about this every time I cut an onion (which is several times a week!). Thanks for sharing. I’ll try out your method on the next onion.
Thanks, Paige! Hope it works for you.
Great post! Thank you so much for sharing. I can’t wait to cut an onion now!
Ha ha… I really think it’s fun now that I know the trick.
Oh, you just made my day! Brilliant! (uh… maybe my life is boring or something, but really, this gave me a thrill. I use a lot of onions!)
Ha ha… I know what you mean. I’m sure your life isn’t boring.
i LOVE this post! it’s very clever and i think cutting an onion properly really does affect the quality/flavor/feel of a dish. this is a skill that actually does need to be learned.
p.s. also adore the black&white/color pictures. flows very nicely.
thank you for sharing your post with us at the Wednesday Fresh Foods Link Up! I hope to see you again this week with more seasonal and fresh/real food posts
xo, kristy
Thank you!
Great pics. <3
Thanks, Jacquelyn!
The chefs cut them horizontally to show off. And it really is important if you are trying to mince. Mincing is essential for eating raw onions on your three way.
Before, when I had more counter space and a cuisinart, I lef tit on the counter at all times and used it often for mincing my standard base, onions, garlic, ginger.
It’s true that it helps with mincing. Good point. Although I’d probably advise it only for people who are really good with a knife.
This is a great tutorial, but I’d object to just one point — I find that you definitely _do_ want to cut the hairy stalk roots off, just nowhere near as deep as you’re implying you have to. If you carefully trim the hairy parts off before you start, but _without_ slicing off the core that holds the whole thing together, you still have all the advantages of keeping the onion together while you’re slicing it, without having to deal with little hairy bits getting into your chop.
Good point Laurent. Although, I’ve never had any problem getting the hairy bits in my chop.
I love this. I can’t tell you how many times I’ve been dicing an onion and desperately holding on trying to get the onion to stay together as I reach the last few slices. Thank you for this beautifully simple advice.
I’m so glad it helped, Mary!
This is great! I’m sharing it on Facebook and Pinterest.
Thanks, Meghan!
You can cut the little hairy roots off and out of the way while still leaving the part that holds it togther.
It’s true. I’m just lazy.
I love this post Robin! I definitely haven’t been cutting them right and this makes so much more sense. This was also the most clicked on at my link party! I’m featuring your post tonight and pinning!
Thanks, Alexis! Hope you are and your family are doing well.
Thanks for sharing at {Wheat-Free Wednesday} last week. Your post has been pinned to my Pinterest board and shared on my FB page AND is featured this week! I hope you’ll share again:
http://www.annemariecain.com/wheat-free-wednesday-thanksgiving/
Anne-Marie
Thanks so much, Anne-marie! I really appreicate it.
Very good post. I’ve been cutting onions this way for years, with one difference. I flip-flop #1 & #2, that way I have a stable onion to cut down thru the root end.
Great idea!
Love it! I won’t tell you that I used to use a little paring knife to cut my onions and have recently switched to a chef’s knife.
Thanks for sharing this at Motivation Monday!
Ha ha… I won’t tell you my knife skills a couple of years ago. They were as scary as they were ineffective.
Ha! I really can’t believe that we were all taught to cut an onion the wrong way. I swear this new “ugly root end” info has changed my life. Thank you!
Ha ha! So glad.
I’m sure our group that makes freezer meals for a month at a time would have loved this our first month when we had about 40 onions to cut. Now we each cut our own onions at home before we arrive at the Hostess’ house. I will share with them how to do this proper method thanks.
Oh I love the idea of a meal group! Awesome.
TV chefs, like Rachel Ray, always make this look so easy, but I would still forget which way to make the first cut (through the middle or through the ends). Your explanation is right on!
Just one thing, any advice for the crying part of cutting onions?
You know, I used to have a major problem with tears when cutting an onion, but I don’t have that issue anymore. I think a sharp knife and a quick cut are the best secrets to keeping the tears at bay.
I have a completely unrelated question, but dont know where to ask it!
Help needed please….
Such a simple, useful, brilliant method. Wish I had kmown it all those years when I was cooking for my family everyday!
Hope it helps, Diana! Thanks for stopping by.
Sooooo helpful, thank you!
You’re welcome!
lovely idea!!!!!!!!!!!!!!!! thanks for sharing. God Bless!!!!!!!!!!!!!!
Do you have a tip on how to keep an onion from making you cry
I find that a sharp knife and these skills actually help a lot.